Happy 3rd of Veganuary everyone! I just can’t get over the excitement that so many people are going vegan this month.
Which is why I’m dedicating January to creating and sharing vegan versions of things I missed when I first went vegan. Before I started experimenting with lots of new ingredients and before discovering mock meat, that is.
Vegan meat products have really improved since I went vegan 3 and a half years ago but they can get rather expensive and not all supermarket stock them.
So here’s my vegan buffalo chicken sandwich! Sautéed tender tofu strips in a smokey creamy Buffalo sauce, so rich and full of flavour you won’t miss meat and dairy one bit!
And the best part, it’s quick and easy to make and all the ingredients are fairly easy to find.
If you make this recipe at home be sure to tag your photo #myvibrantkitchen on Instagram. I love seeing all your beautiful recreations. And don’t forget to sign up for My Vibrant Kitchen’s newsletter to get the latest recipes, vegan lifestyle tips and travel diaries straight to your inbox.
- 50 ml aquafaba aka chickpea water
- ¼ tsp dijon mustard
- ½ tsp salt
- 2 tsp lemon juice
- 2 tsp white wine vinegar
- 2 tsp maple syrup
- 170 ml vegetable oil
- 400 g firm tofu
- 1 Tbsp oil
- 1 Tbsp dark soy sauce
- 1 garlic clove
- ⅛ tsp ground nutmeg
- ⅛ tsp ground black pepper
- ⅛ tsp dried oregano
- ½ tsp smoked paprika
- Cayenne pepper to taste (optional)
- Bread of choice (I used fresh sourdough bread)
- To make the base of the sauce add the aquafaba, mustard, salt, lemon juice, vinegar and maple syrup in a mixing bowl and blend on high using an electric whisk until the mixture starts getting frothy. It’ll take about 30 seconds
- Slowly add the oil bit by bit while whisking. Beat the mixture for 5-10 minutes until the sauce has thickened a bit and is smooth and creamy. Set aside.
- Drain the tofu and press it between two paper towels and chopping boards.
- Then cut or tear the tofu into strips.
- Add 1 Tbsp of oil to a frying pan and once hot add the tofu.
- Mix in the dark soy sauce, a minced garlic clove, nutmeg, pepper and oregano.
- Once the tofu starts browning add the smoked paprika and cayenne pepper if using and fry for another minute.
- Take the tofu off the heat and add it to the sauce. Mix well and spoon onto a slice of bread, top with additional toppings of choice and cover with a second slice. I’ve paired mine with baby spinach and cherry tomatoes.
- The buffalo tofu sandwich tastes great both hot and cold! Enjoy!